Hello. Hello. And apologies for abandoning you and your rumbling bellies for quite this long. If it’s any consolation, we haven’t been sitting around watching Loose Women and twiddling our thumbs. Since last we wrote, Rosie got hitched, the next chapter of our book neared completion and our brand spanking new market stall was unleashed onto the streets of south London. Thanks to everyone who came to sample the fruits (and vegetables) of our labours on Sunday at Brixton Farmer’s Market–many of you braving freakishly high winds and one colossal downpour to sample the first of many seasonal Salad Club boxes, crammed with:

Boil the potatoes until tender and cooked through (usually about 10 minutes but cut one open to check). Mix all the other ingredients together in a large bowl. Once cooked, drain the potatoes and, while they’re still hot and steaming, add to the bowl and toss gently. Serve hot or cold with pretty much anything.

Oh, and in case you were feeling too worthy after that lot, we also baked these rhubarb and cassis frangipane tartlets for the more sweet toothed. Yes, we did burn one and, yes, we did eat one.

No lie-ins for us this weekend as we were up at 7am on Saturday heading to Pimlico in time to meet Ted Dawson of Ted’s Veg who harvested most of our ingredients early that morning. Loyal as we are to Brixton market and its unashamedly unseasonal yams, avocados and citrus on the other side of the tracks, the quality and flavour of this super-fresh British produce is pretty hard to beat. Aren’t we lucky to have access to such a huge variety of food on our doorsteps? Ahhh… Brixton.

We sold out on Sunday but we’ll be sure to pile our plates even higher on June 12th and every fortnight thereafter. Come and say hello and get yourselves some lunch if you’re in the area.

Did it once. Will do it again. It’s well worth the trip to South London. Loved the fresh crunchiness of the veggies at your stall. Very wholesome and filling lunch we had. thanks for the sharing that recipe. Keep up the fantastic work.

welovesaladclub@googlemail.com

Please enquire about private dining. We organise everything from personalised menus and ingredient sourcing to suit your budget, through to table laying and washing up.
We are also available for one-off projects and collaborations.